July is here! I love July because it truly symbolizes summer for me. Although, this July I do have to work for a couple of weeks, generally, for teachers, July is the only month of year where there is actually no school. The other reason I love July is because all the wonderful fruit and vegetable options available in July.
Figs are top of my list of exciting fruits this month! And everyone loves when tomato season is here! I’m looking forward to caprese salads this summer – it brings me back to Italy! Yum! What are you looking forward to this July?
Hugs & Health <3,
Weekly shopping trips to the farmer’s market are my inspiration for the week’s menu. Some people plan their meals around what’s on their shopping list, but I go to the farmer’s market to see what produce is in season and let that guide my weekly meal planning. Then I head to grocery store to pick up whatever else I need for the week’s meals. I realize this may seem backwards to many, but eating seasonally is my thing, so you’re probably not too surprised! 😉
This past week, there were the cutest little heads of cabbage for one dollar each. I decided coleslaw would make a great accompaniment to the Mustard Glazed Chicken Thighs from The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally.
I always make my own paleo mayonnaise, but I remembered that I recently got a free jar of Primal Kitchen Chipotle Lime Avocado Mayo from Thrive Market. I was feeling a bit lazy and not wanting to make my own mayo, especially when I had a perfectly good paleo mayo on hand. I decided I would “make it work”. Then I had a lightbulb moment: what if I made a coleslaw that had a Mexican flare to it? And thus Mexican style coleslaw was born. This coleslaw was much, much better than simply “making it work”. I have made this huge batch of coleslaw 3 times in the span of one week. My husband looks at me with a big goofy grin when he eats it, because it is just that good. It was also a HUGE hit at our Father’s Day picnic at the winery. I hope you enjoy it as much as we did!
Mexican Style Coleslaw
This coleslaw is so tasty and makes a great side dish at summer BBQs. It makes a LOT, be prepared to share!
- 1 small purple cabbage thinly sliced
- 1 small green cabbage thinly sliced
- 6 celery stalks thinly sliced
- 6 med carrots grated
- 1 small jicama peeled & grated
- 1 med yellow onion grated
- 1 cup Primal Kitchen Chipotle Lime Mayo
- ½ cup apple cider vinegar
- ¼ cup dijion mustard
- ¼ cup raw local honey
- 1 lemon zest and juice
- 2 tbsp chives, minced optional garnish
- 2 tbsp cilantro, chiffonade optional garnish
- 1 tsp cumin
- 1 tsp cayenne pepper
- 2 tsp garlic sea salt
- fresh ground pepper to taste
I prefer using a food processor with the slicer attachment to slice my veggies and using the grater attachment to grate my veggies. It makes making a big batch of coleslaw that much easier. But feel free to slice and grate your veggies with whatever tools you have on hand. You can also opt to buy pre-slice and/or pre-grated veggies.
In a large bowl, mix all the veggie ingredients (reserve the cilantro and/or chives for garnish).
In a small bowl, whisk mayo, vinegar, mustard, honey, and herbs and spices. Add the lemon zest.
Stir the dressing onto the coleslaw and top with chives and/or cilantro
Well, this post is later than I had planned, but better late than never! Summer is in full swing here in Northern California and it has been quite warm. School is out, the days are long, sunny, and beautiful, and the bounty of produce options leaves me like that heart googly eyed emoji.
Now we have herbs like basil in season. And…….. Blueberries!!!!! I literally can’t get enough of them. Next up is corn. I know most people LOVE corn, and I while I do like it, I almost never eat or buy it. If I do, it absolutely must be organic. Once we went paleo, it was one of those things that I just didn’t feel the urge to splurge. I am also very excited that it is now raspberry and
nectarine season. And that summer squash will be coming to a zoodler near you! Here is the Spiralizer that I use to turn my zucchini into “noodles”: Tri-Blade Vegetable Spiral Slicer, Strongest-Heaviest, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals.
Happy June! Enjoy the bounty from the farmer’s market!! Or join a CSA!
Hugs & Health <3,
May is the first sign of summer produce. It makes me extremely h
appy so see summer produce. For me, it’s the berries that are the most exciting. I could eat a pint of strawberries every day. And actually, I pretty much do. ;-). My husband loves when cherries are in season and it is a pretty short season. I try to buy them for him often during May and June. I have never bought rhubarb, so it should go on my list of things to buy and cook with.
What are you most excited for?
Hugs & Health <3,
April is here and that means that STRAWBERRY season
is upon us. This means that I will be eating as many strawberries as I possibly can from now until about October. Here is a list of what is in season in April (in Northern California).
What are you looking forward to in April?
Hugs & Health <3,
March is one of my favorite months because SPRING officially begins and because my birthday is in March. 🙂 As for what’s in season in Northern California in March, I wish there were fruits that were in season besides citrus fruits, but since there aren’t, I’m enjoying the citrus. March is officially asparagus season in most of North America. After reading Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life I decided that I would only be eating asparagus during the late winter and early spring.
It’s what I’m most excited for this month! Bring on the stinky pee!! What seasonal produce are you going to enjoy in March?
Hugs and Health <3,
It’s February!! <3 <3 <3 For me, the first day of February means January is over. Woot! I’m not a fan of January. 1.) It’s winter. 2.) It’s cold. 3.) It’s dark really early. 4.) It’s winter. 🙂
With the start of February in Northern California, comes cherry blossoms. I also love seeing trees, plants, and bushes in my garden with little flower buds. Just this morning, I saw blossoms on my blueberry bushes! This fills me with happiness because homegrown blueberries = happiness in my world.
Well, even though blueberries aren’t on the list, here is what is in season in February. What seasonal produce are you looking forward to? I’m enjoying mandarins and arugula.
Health & Hugs <3,
Yikes! It’s already January 14th! Better late than not at all. Here is the list of what’s in season [especially in Northern California] in January.
I’m still enjoying all the cruciferous veggies and the citrus fruits! What seasonal foods do you enjoy in January?
October is finally here! I love PUMPKINS more than just about anything, so I am a excited that October is upon us. I’m not a PSL (pumpkin spice latte) girl, actually I don’t even drink coffee. I don’t like artificially flavored things, so even if I drank coffee, you couldn’t get me near it (no judgements if you are a PSL person)! With that said I do love to bake and cook with pumpkin puree.
My other favorite on this list is butternut squash. I’ll be posting my favorite butternut squash soup recipe soon. Keep your eyes peeled! What’s your favorite thing on the list?
Hugs & Health (and Pumpkins too!) <3
A new month is here and with it comes new fruits and veggies. My favorite item on this list is Brussels sprouts. I could eat them nearly everyday. My other favorites on this list are Pears, Winter Squash, and Radishes.
I love roasting radishes with butter – they taste just like roasted new potatoes (a great alternative for those avoiding nightshades!). What’s your favorite thing on the list?
Hugs & Health <3